Quinoa Salad with Roasted Beets, Chickpeas, and Mango

Katie:  One of the great things about my new apartment is its proximity to the Westside Community Market.  I got a chance to explore this weekly farmers market last Saturday.

Although it can’t be compared to this farmer’s market, I thought it had a great variety and nice atmosphere.  The products included everything from produce to plants to baked goods and chocolates.  There was even some live music.  I also found this neat community garden near the market:

My purchases included:

The last meal I made with beets was this Roasted Garlic and Beet Soup, but this time I wanted to try a more seasonal dish.  I based my meal off of this recipe for Quinoa Salad with Roasted Beets, Chickpeas, and Orange from Gluten-Free Goddess, with some variations.  My salad included a base of greens, topped with quinoa, roasted beets, yellow mango, carrots, chickpeas, and roasted sunflower seeds!  It was joined together with a dressing made of balsamic vinagrette, olive oil, soy sauce, and agave syrup.  It may have been an unusual salad, but I really liked it!  I hope I’ll have time this summer to explore the market more and try other summer salads!

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3 responses to “Quinoa Salad with Roasted Beets, Chickpeas, and Mango

  1. Nice pictures! Looks like a very colorful and tasty salad!

  2. Yes, I like the colors! I bet it tasted really good.

  3. That is very colorful!

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